Simple Chicken and Rice (With a Kick)
"So easy, but so tasty. I like to top it with some finely grated cheddar. And, of course, I use quite a bit of Tabasco as well. Prep time noted assumes you've got the cooked and cubed chicken on hand already (but it does allow for basil chopping and can opening)."
- Ready In:
- 27mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups chicken broth
- 1 teaspoon fresh basil, coarsely chopped
- 1⁄4 teaspoon garlic powder
- Tabasco sauce, to taste (I like a lot!)
- 1 (14 1/2 ounce) can stewed tomatoes
- 3⁄4 cup long-grain white rice, uncooked
- 1 cup frozen peas
- 2 cups chicken, cooked and cubed (preferrably breast meat)
directions
- Bring the stock, basil, garlic powder, Tabasco sauce and tomatoes in a large saucepan over medium heat to a boil.
- Stir in the rice, and reduce heat to low. Cover and cook for about 20 minutes.
- Stir in the peas and chicken. Cover and continue to cook for about 5 minutes (or until the rice is tender).
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Reviews
-
This is an AWESOME quick recipe... I did a little improvising since I didn't have any tabasco or fresh basil in the house so I just added a bit of extra garlic powder and about 1.5tsp of dried basil. I also grated a bit of cheddar cheese (less than 1/8 cup) and stirred it through just before I took it off the heat. When I was cooking the chicken beforehand I seasoned it with a bit of salt/pepper/oregano for a bit of flavour. I'll definitely be making this again as it is awesome as a leftover and perfect to take to work/school and toss in the microwave!
